6T means doing six things every day. Namely: daily treatment, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement.
Daily handling: separate necessary items from unnecessary items, and don't put unnecessary items on the job site; Minimize the number of necessities, store them separately according to high, medium and low doses, and manage them at different levels.
Daily integration: put the necessities of life in a state that anyone can get them immediately, put them in a centralized way, have reasonable containers, and "name" and "home". Can take out and put back documents and articles in 30 seconds.
Daily cleaning: turn the national regulatory requirements for food safety and hygiene in the catering industry into simple and easy-to-operate standards that should be done every day from management to every employee. Everyone cleans and keeps clean every day.
Standardization every day: Open and intuitive on-site management methods such as transparent, visual management and kanban management are adopted, so that the on-site management requirements of catering enterprises are standardized and continuous, and work efficiency is improved.
Daily inspection: form the habit of observing rules and regulations through inspection. Every employee takes a six-day trip five minutes before going to work every day (it only takes five minutes to do it at 6 o'clock) and forms a habit.
Daily improvement: After completing the first round of on-site management objectives, there should be a second round of new objectives (6T practice) to continuously improve in a spiral way.
22 Chinese restaurants, fast food restaurants and hot pot restaurants held a visit to the kitchen for consumers in June 5438+February 2005. Practice has proved that it can be done after full implementation: keep the kitchen floor free of oil and water every day, and everyone has the responsibility of cleaning and management. Items are placed centrally, marked with "name" and "home", so that any items can be taken back within 30 seconds, and food is stored in transparent plastic boxes. The cooking and working environment becomes orderly, clear and bright. About 80% of the enterprises that have participated in the training have decided to adopt the excellent on-site management spirit in all or part of their stores, and try it out according to the actual situation of their own enterprises. Their consistent experience is:
● Improve efficiency: clean up or put away long-term useless items, and use useful items according to their purposes.
The size is divided into three grades: high, medium and low. All items are clearly marked with "name" and "home" to ensure that you can find what you need within 30 seconds. Display operating rules on the device, maintain transparency, visual and color management, fault P card. Even if the employees in this position leave their jobs, they can operate accurately through temporary substitution, which greatly improves the work efficiency of managers and employees.
● Reduce costs: set material inventory standards and control tables by implementing FIFO.
This method ensures that the inventory does not exceed 1.5-3 days, which greatly reduces the cost waste of repeated procurement because the goods cannot be found at one time, reduces the working capital and improves the capital turnover rate.
● Improve interpersonal relationships: each post and area has a special person in charge, and the person in charge
Names and photos are posted in the corresponding places, avoiding unclear responsibilities and mutual shirking. Enhance employees' sense of honor and self-motivation through continuous encouragement and progress. Employees know what to do and their responsibilities even when the supervisor and manager are away. Insist on doing 6T five minutes before going to work every day.
● Improve the sanitary level: Through the investigation of various areas in the store, including kitchen ceiling, tuyere, grease trap,
The thorough cleaning of dead angles such as range hoods makes everything look orderly, bright and clean, and gives customers a sense of trust. From the ground 15cm, cleaning and inspection are easier.
● Improve the quality of employees: employees form a good code of conduct by repeatedly performing correct operations.
Make employees form the habit of being orderly, clean and responsible, and employees unconsciously bring good habits to their homes and lives and become more civilized.
Under the guidance and support of the competent government departments, Shanghai Catering Association has formulated the "Shanghai Catering Industry Excellent Field Management (6T Practice) Standard", which will be gradually promoted from brand catering enterprises. The first is to organize the training of the responsible persons and managers of catering enterprises, and then implement it in various enterprises. Secondly, review the restaurants that have been implemented and gradually promote the role of demonstration and guidance.